First Step: Prepare the Filling Heat 1 tablespoon oil in a pan over medium heat and add 2 tablespoons minced ginger and 2 tablespoons minced garlic. Cook for 15 to 30 seconds until they smell great. Then, toss in the white parts of the 1 1/2 cups finely chopped Napa cabbage and cook for 1 to 2 minutes. Add the green parts of the cabbage, 1/3 cup chopped scallions, and 1/2 teaspoon kosher salt, and cook for about 1 minute until the greens wilt. Let it cool for 5 to 8 minutes before mixing with 1 pound ground chicken, 2 tablespoons soy sauce, and 1 teaspoon sesame oil in a bowl.

Second Step: Set Up and Assemble Fill a small bowl with water and get a baking sheet and towel ready. Dip the edge of one potsticker wrapper from your 32 to 40 wrappers, around 3.5 inches in diameter, in water. Place it in your hand with the wet side out, add about 1 tablespoon of filling in the center, and pinch to seal by pleating towards one side. Keep the wrappers covered with a towel to stop them from drying out. This assembly part is fun and lets you get creative with the pleats. For a change, you can try pleating towards the center if that feels easier.

Third Step: Cook the Dumplings Heat 1 1/2 tablespoons oil in a large nonstick pan over medium-high heat. Arrange the dumplings and fry for 2 to 3 minutes until the bottoms turn golden. Pour in about 1/4 cup water, cover the pan, reduce the heat to medium, and steam for 6 to 7 minutes. Remove the lid and cook for another 1 to 2 minutes to let the water evaporate. Repeat for the rest of the batch. If you’re not eating them right away, freeze the uncooked ones. This method gives you that crispy bottom everyone loves. For extra crispiness, you can add a bit of flour to the water when steaming, as one handy tip suggests.

Fourth Step: Serve with Dipping Sauce Mix the dipping sauce: 1/3 cup soy sauce, 1/3 cup rice vinegar, 1 stalk sliced scallions, 1 clove sliced garlic, 1/2-inch piece sliced ginger, and 1/2 teaspoon sesame oil. Let it sit for at least 30 minutes for the flavors to blend. Serve the potstickers hot with this sauce on the side.